Bacon Cheese Egg Bites Recipes

BACON & CHEESE EGG BITES

Steps:

• Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
• In a large bowl, whisk together the eggs until smooth. Add the salt, milk, 1 cup cheese and bacon bits and mix until well combined.
• Spoon the mixture into the mini muffin cups, filling each one 2/3 full. Sprinkle remaining 1/2 cup cheese evenly over filled muffin cups.
• Bake for 23-25 minutes or until the tops and edges start to turn golden. Let set in pan 5 minutes before gently lifting each one out with a table knife.

BACON-WRAPPED CHEDDAR EGG BITES

Steps:

• Preheat oven to 375.
• Spray muffin tin.
• Line each spot with a bacon around the edges.
• Whip all eggs.
• Mix in cheese and other desired toppings.
• Evenly pour the egg mix into each spot, filling about 1/2 way (6 eggs for a flatter muffin) or 3/4 way (9 eggs for a taller muffin).
• Bake about 25 minutes or until bacon is cooked.
• Pop out and enjoy!

BACON-CHEESE BISCUIT BITES

Steps:

• In a small bowl, beat the cream cheese, egg and milk until smooth. Stir in the bacon, cheese, onion and half of the tomato; set aside., Cut each biscuit into four pieces; press each piece into a greased miniature muffin cup. Fill with cream cheese mixture; top with remaining tomato., Bake at 375° for 14-16 minutes or until a knife inserted in the center comes out clean.

BACON AND EGG BITES

Steps:

• Preheat oven to 180oC.
• Heat oil in a large heavy-based frying pan.
• Add bacon and onion and cook until bacon is crisp.
• Remove from heat.
• Combine eggs and milk in a jug.
• Season well.
• Spoon teaspoons of bacon and onion into greasted mini muffin tins.
• Top with some cheese and carefully pour over egg mixture.
• Bake for 30 minutes until firm and golden.
• Serve hot or cold.

BACON AND GRUYERE SOUS VIDE EGG BITES

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (75 degrees C) according to manufacturer's directions.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool and chop each slice into 4 to 5 pieces.
• Combine eggs, cottage cheese, Gruyere cheese, heavy cream, and salt in a blender; run blender until thoroughly blended, 15 to 20 seconds.
• Spray mason jars with cooking spray. Divide bacon between each jar. Carefully pour the egg mixture over the bacon. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
• Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars and transfer to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.